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Home » Recipes » Main Courses

Chicken Hokkien Noodle Stir Fry

Updated: Apr 24, 2024 · Published: Feb 18, 2019 by Nicole B. · Leave a Comment

Total Time: 55 minutes minutes
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This saucy chicken hokkien noodle stir fry is fresh, spicy and bursting with vibrant flavors from grated ginger, cilantro, lime zest and chili pepper. The preparation is simple, you stir your ingredients together, then use half as marinade and half as stir fry sauce. All ingredients are widely available in grocery stores and no trip to specialty stores is needed.

Chicken hokkien noodle stir fry on a plate.

Recipe ingredients and notes:

  • If Fresno chili pepper is not available, you can substitute 1 jalapeno pepper.
  • You only need ¼ teaspoon of grated ginger for this recipe. If you have ginger root leftover, here are some more fresh ginger recipes to try.
Chicken hokkien noodle stir fry ingredients.

How to make it:

See full ingredient amounts and instructions in the recipe card below!

Marinade being stirred in a cup.
  1. Stir together marinade/stir fry sauce ingredients.
Chicken and marinade in glass bowls.
  1. Pour half of the mix into a bowl, add the chicken and marinate in the fridge for 30 minutes. The remaining half of the sauce will become the stir fry sauce. Cover and transfer that to the fridge as well.
Cooked chicken chunks in a bowl.
  1. Cook the chicken.
Cooked broccoli in a pan.
  1. Cook the broccoli.
Chicken, broccoli and hokkien noodles in a pan.
  1. Add the chicken and the noodles (directly out of the packet).
Chicken hokkien noodle stir fry in a pan.
  1. Whisk corn starch into the stir fry sauce, then pour into the pan. Bring to a full boil, then take off the heat.

How to serve it:

Sprinkle the stir fry with chopped fresh mint leaves and serve immediately.

How spicy is this dish?

The level of spiciness of this stir fry is determined by the Fresno chili pepper. If you remove all seeds and ribs (the white membrane inside the pepper), this dish is mildly spicy. If you want to make it moderately or very spicy, leave some of the ribs of the pepper on.

Full Recipe

Chicken hokkien noodle stir fry on a plate.
Author: The Spice Train

Chicken Hokkien Noodle Stir Fry

This easy chicken hokkien noodle stir fry is full of flavor from lots of fresh ingredients.
Print Version (does not include images) Pin Recipe
Prep Time: 10 minutes mins
Cook Time: 15 minutes mins
Marinating Time: 30 minutes mins
Total Time: 55 minutes mins
Servings: 3
Course: Main Course
Cuisine: Asian
Calories: 566
Ingredients Equipment Method Nutrition Notes

Ingredients:
  

  • 1 small garlic clove, peeled and minced or pressed through a garlic press
  • 1 Fresno chili pepper, thinly sliced, most of the seeds and ribs (the white membrane) removed*
  • 3 tablespoons finely chopped cilantro
  • 1 teaspoon lime zest (about 1 lime)
  • ¼ teaspoon finely grated fresh ginger root
  • 1 teaspoon sesame seeds
  • 1 teaspoon toasted sesame oil
  • 6 tablespoons soy sauce
  • 2 tablespoons unseasoned rice vinegar
  • 1 tablespoon honey
  • 12 ounces chicken tenderloins, cut into bite-sized pieces and tendons removed (about 5 tenderloins)
  • 1 tablespoon vegetable oil for frying
  • 12 small broccoli florets
  • 14 ounces cooked hokkien noodles
  • ¼ teaspoon corn starch
  • 20 fresh mint leaves, roughly chopped

Equipment:

  • measuring spoons
  • knife and cutting board
  • garlic press (optional)
  • citrus zester (for lime and ginger)
  • 2-cup liquid measuring cup (or similar container with a spout)
  • wooden spoon
  • mixing bowl
  • colander
  • pan or wok
  • kitchen tongs
  • paper towels
  • whisk
Prevent your screen from going dark

Method:
 

  1. Grab a 2-cup liquid measuring cup. Add garlic, chili pepper, cilantro, lime zest, ginger, sesame seeds, sesame oil, soy sauce, rice vinegar and honey to it. Stir together until well combined.
  2. Pour half of the mix into a bowl, add the chicken, cover and marinate in the fridge for 30 minutes. Cover and transfer the remaining half of the sauce that's still in the liquid measuring cup to the fridge as well. (This will become the stir fry sauce.)
  3. Drain the chicken into a colander, discarding the marinade it was in. 
  4. Fry the chicken in two batches: Heat half of the oil in a non-stick pan on high heat until shimmering. Fry half of the chicken until cooked through and starting to brown on the edges. Take the chicken out of the pan and set aside. Wipe the inside of the pan with a paper towel to remove any burned bits from it. Repeat with the remaining chicken. 
  5. Wipe the inside of the pan with a paper towel again, then add the broccoli to it. Pour in ½ cup of cold water. Bring to a boil and boil uncovered until all the water has evaporated, stirring the broccoli around a few times.
  6. Add the chicken back to the pan.
  7. Add the noodles to the pan. (Add the cold noodles directly out of the packet. Don't worry if they stick together, as they warm up and get coated with the sauce, they will easily break up.)
  8. Whisk the corn starch into the sauce mix that's still in the liquid measuring cup. Pour into the pan.
  9. Bring the sauce to a full boil, then take off the heat.
  10. Sprinkle with chopped mint leaves and serve immediately.

Recipe notes:

*If Fresno chili pepper is not available, you can substitute 1 jalapeno pepper.
Storage: I don't recommend storing this dish. It is best right after it's been prepared and does not re-heat very well.
Did you make this recipe?Please consider leaving a review- THANK YOU!

Nutrition (estimate only):

Calories: 566kcalCarbohydrates: 56.3gProtein: 42.6gFat: 17.8gSaturated Fat: 4.8gCholesterol: 101mgSodium: 1841mgPotassium: 484mgFiber: 4.7gSugar: 8.5gCalcium: 60mgIron: 3mg

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I'm Nicole and this is my website. Here you'll find flavorful recipes that center around spices.

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